No-Bake Dessert With Chocolate, Gingersnap & Peanut Butter F

.

• Ready In: 20 mins
• Yields: 12-16

Ingredients

• 1  cup  crushed  gingersnap cookie (about 18 cookies)
• 4  tablespoons butter, melted
• 1 (8 ounce) package reduced-fat cream cheese, at room temperature (Neufch el)
• 3⁄4 cup  reduced-fat peanut butter or 3⁄4 cup  regular creamy peanut butter
• 1  cup powdered sugar
• 1 (8 ounce) container  frozen light whipped dessert topping, thawed, divided
• 1 1⁄2 cups  NESTLÉ® TOLL HOUSE® DelightFulls Peanut Butter Filled Morsels, divided (9-oz. pkg.)
• 1  cup milk (1 percent)
• 1 (4ounce) package chocolate flavor instant pudding and pie filling mix
• 6  gingersnap cookies, coarsely chopped

Directions

1. COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish.
2. BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with 3/4 cup of DelightFulls morsels.
3. WHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining 3/4 cup DelightFulls morsels. Cover loosely with plastic wrap.
4. REFRIGERATE for at least 2 hours before serving. Best when served within 1 day.